Stir-fried eggplant, eggs and tofu
It is recommended to use cotton tofu, which is low in water. The key to making it delicious is to thoroughly remove the water from the tofu before pouring in the eggs.
How to make it
1
Cut the eggplant into half a month, fry it in hot oil and remove it.
2
Fry the condiments in a heated frying pan with 1 tablespoon of scallion oil. Once the aroma is starting to come out, add the fried eggplant and [A] to bring the seasoning to a boil.
3
Once the eggplant has soaked in the flavor, add the tofu by hand. Fry the tofu to remove the moisture and thicken it with water-soluble potato starch.
4
Finally, spin the beaten eggs in, gently mix and transfer to a plate. Place the shredded shiso leaves with your hands and you're done.
Ingredients for 1 person
-
- Eggplant
- 100g
-
- Fried oil
- Appropriate amount
-
- Scallion oil salad oil is also possible
- 1 tablespoon
-
[Condiments]
- the ginger roughly
- 15g
-
- white leeks roughly
- 15g
-
[A]
- Alcohol
- 1 tablespoon
-
- Chinese soup
- 180cc
-
- sugar
- 1 tsp
-
- salt
- Small amount
-
- Pick it
- Small amount
-
- Tofu
- 100g
-
- Water-soluble potato starch
- 1 tablespoon
-
- egg
- 1 piece
-
- For finishing the leaves
- Appropriate amount
[PR]
There's still time to make your end-of-year hometown tax donation! - Popular gifts may sell out early, so hurry!
- Limited-time event "Furunavi WEEK" from November 28th to December 7th. During the period, we will be offering amazing gifts in return for donations selected from each category. -
Seasonal Recommendations
As the weather gets colder, shabu-shabu is a classic treat that warms both body and soul.
